Recipe written for the Michigan Bean Commission by Chef/owner Frank Zamarripa of Latitudes Roadhouse in Howard City, Michigan

Ingredients:

  • 2 cups White beans simmered in vegetable stock until past al dente
  • 1 tablespoon Tahini
  • 2 tablespoons Roasted garlic (reserve oil garlic was roasted in)
  • 1 teaspoon Cumin
  • Juice of a half of a lemon
  • Salt and pepper to taste
  • 1 tablespoon Extra virgin olive oil

Directions:

  1. Strain beans of cooking liquid.
  2. Mix all ingredients, reserving 1 tablespoon of the roasted garlic, in the bowl of a food processor. Pulse until smooth. Add salt and pepper to taste.
  3. Top with served roasted garlic and oil garlic was roasted in.

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